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Cooking a duck on my egg
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Comments
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Willie:[p]Give it a try and see how you like it. The link will take you to an alternative consideration.
[ul][li]http://www.biggreenegg.com/archives/2003/messages/78213.htm[/ul] -
djm5x9,
The duck picture looks fantastic, and I will try it out on Monday, Thanks for the information. We uaually cook in our gas stove, but love my new Egg.
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djm5x9, how did you acheive that colour on the skin. Is it from the brine?
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Topo Gigio:[p]The skin color? This is not from a teriyaki marinate, but from the cook itself. These ducks were never marinated, only rubbed with a simple, favorite rub. Although there was some wood added for flavor, there was not enough for color.[p]The key to cooking a good whole duck is low and slow . . . Just like butts or ribs . . . Just like you see in the Vietnamese markets in larger cities. The difference is we do it on a ceramic cooker with lump charcoal.
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